Healing Pumpkin Kitchari

A friend gave me a beautiful Kent pumpkin, and some homegrown ginger from her garden this week, which inspired me to cook this dish. It is such a wholesome and healing recipe, which is perfect as the weather starts to cool down.

We love serving ours with a generous dollop of natural yogurt, fresh tomatoes, and coriander. It’s also delicious with toasted sourdough and butter soldiers, perfect for little hands to dip!

You can add baby spinach at the end, allowing it to wilt before serving. For baby-led weaning, serve with sourdough soldiers for dipping. For a puree, use a hand-blender to reach your desired consistency.

Enjoy!

Pumpkin Kitchari

• 1/2 cup basmati rice
• 1/2 cup red lentils
• 1 finely diced onion (red or brown)
• 1 knob fresh ginger
• 2 cups bone broth
• 200 ml coconut cream
• 3 cups diced pumpkin (I used a Kent pumpkin)
• 1/2 cup chopped tomatoes (tinned or fresh)
• juice of half a lemon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil or ghee for frying
• fresh coriander to serve (optional )
• dollop of natural or Greek yogurt to serve

1. Heat olive oil or ghee on over a medium heat, and add onion & ginger, frying gently until translucent

2. Add your spices and fry gently until fragrant

3. Rinse & drain your rice & lentils, and add to the pot along with the chopped pumpkin and tomotoes

4. Add coconut milk and bone broth and bring to a boil

5. Simmer for 30 minutes until the pumpkin is tender, stirring regularly

6. Squeeze in juice of 1/2 a lemon, and season with salt and pepper to taste

7. Serve with a dollop of natural yogurt and fresh coriander (optional)